Place cream and sugar in a saucepan over medium heat and stir to dissolve the sugar. Bring to the boil and cook for 3 minutes. Remove from heat, add lemon zest and juice and stir to combine. Set aside for 5 minutes to cool slightly.
Pour into four ¾-cup (180ml) capacity dishes and refrigerate for 3-4 hours or until set.
Top pots with the whipped cream and serve.

Ok, not only are those super cute, they sound delightful! I love lemon desserts like this ... creamy and refreshing. I've made a chocolate version of this a million times. I will have to make this now. I bet it would be lovely in lime too!!